An innovative approach in which seafood cuisine, the raw fish counter and the seafood patisserie meet to give life to a new concept Just a few steps from Corso Como, in the Garibaldi area of Milan, Fishion was in September 2018. The restaurant and Fish bar belonging to the historic and renowned Pescheria Pedol, which has been a landmark for fish lovers since 1929. The quality of the raw ingredients and the passion for its reinterpretation have given life to this place which is an expression of creativity, with elegant and essential furnishings. Conceived by the owners of Pescheria Pedol, who did not want to limit the iconic store to the sale of fresh fish, Fishion distinguishes itself from a classic seafood restaurant, which is already widely served in the city of Milan, thanks to an innovative approach in the kitchen and the interaction between customers and the team at the counter. The main protagonist is the fish that is daily selected by the expert staff of Pescheria Pedol, in the historical market of Piazza Wagner. It is then the deep knowledge of the world of fish and the creative ideas of the young French-Italian chef Jérémie Depruneaux that give the fish a modern twist. Sophisticated marination, à la minute smoking, stimulating combinations and complex processing exalt the incredible raw ingredients to the fullest, obtaining intense and unconventional flavours. The absolute novelty brought to the scene by Fishion is certainly represented by the seafood pastry: a new way of conceiving this noble art, perfect both for an aperitif and to start dinner. The idea was to create small bites dedicated to fish and in this world, there is nothing better than pastries to convey an explosion of flavours from a single bite. So macaroons, tartlets, Sicilian cannoli and cream puffs serve only as support which enhances the best raw ingredients from the sea through intriguing combinations. In the space dedicated to the aperitif, the bar and the kitchen merge to create something new, giving life to the Fish bar. A large marble counter becomes the stage for the preparation of raw fish, tapas and seafood pastries. This also gives you the chance to interact with the kitchen staff while sipping a glass of wine for a direct sensory experience. The well established a la carte menu is available for dinner where, in addition to a selection of oysters, there is ample space for both raw fish and suggestions from the kitchen, with gourmet reinterpretations of classic seafood dishes. Also from the a la carte menu, guests can order red-hot slabs of Himalayan pink salt, where they can sear their favorite scalloped fish from the selection of the day, to be garnished, if desired, with six condiments created by Fishion
